This sautéed mushroom pate from @lucimorsels is delicious on toast and easy to make!
1 cup walnuts
½ cup minced shallots
1 cube salted butter
3/4 pound mushrooms of choice, chopped (crimini & shiitake used here)
1 tsp herbs de Provence
½ tsp each salt & pepper
2 Tbsps extra-virgin olive oil
Toast walnuts at 350 degrees for 10 minutes until fragrant. Meanwhile, in a saucepan, cook shallots in butter over medium heat. Add mushrooms, herbs de Provence, salt, & pepper. Cook until little liquid remains (10-15 minutes).
Add walnuts and olive oil to a food processor, grind to form a thick paste. Add mushroom mixture and pulse to desired consistency. Serve with toast or freshly sliced bread.